Mexican Hot Chocolate Pie Recipe
Food Recipes | Desserts | Fusion | Mexican | Valentine's Day
This Mexican Hot Chocolate Pie says “I love you” way more than any discount roses and heart-shaped box of Russell Stovers bought at 5:07PM on your way home from work this Friday. In fact, it says you’re worth the trouble of hiding the whole process of making it from you a day ahead of time—and if that’s not enough—the trouble of hiding it for 12 hours+ while it sets in the fridge. Chocolate ganache, chocolate cream cheese whip, pretzel crust, cinnamon and chiles—one bite and you’ll forgive your love for not buying you that hot tub, those microbladed eyebrows, and that house with 6.5 bathrooms.
PREP TIME
6 hrs 25 mins
COOK TIME
10 mins
SERVINGS
8
Ingredients
Layer 1 – Pretzel Crust
- 3 cups small pretzels, finely crushed
- 4 Tbsp brown sugar
- 1 cup butter, melted
Layer 2 – Chocolate Ganache
- 10 oz heavy whipping cream
- 14 oz semisweet chocolate baking chocolate, cut into chunks
- 5 Tbsp butter, cubed
- 1/4 tsp cayenne pepper
- 1/4 tsp kosher salt
Layer 3 – Chocolate Cream Cheese Whip
- 3 Tbsp unsweetened cocoa powder
- 2 tsp cinnamon
- 1.5 cups heavy cream
- 8 oz cream cheese (refrigerator temperature)
- 1 cup granulated white sugar
- 1/8 tsp salt
- 1 tsp vanilla extract
Mexican Hot Chocolate Pie
- Layer 1 – Pretzel Crust
- Layer 2 – Chocolate Ganache
- Layer 3 – Chocolate Cream Cheese Whip
- Torani Dark Chocolate Sauce, for garnish
- Reserved pretzel mixture, for garnish
COOKING INSTRUCTIONS:
Mexican Hot Chocolate Pie
Layer 1 – Pretzel Crust
- Using a food processor, finely crush pretzels so that the yield is 3 cups of finely crushed pretzels. If you measure whole pretzels before crushing, you’ll not have nearly enough.
- Preheat oven to 400ºF.
- In a medium bowl, mix all ingredients until well-combined.
- Using only half of the pretzel mixture, press it into the bottom and up the sides of an 8” circular springform pan. Reserve the other half of the pretzel mixture for garnish.
- Bake for 6-8 mins or until lightly brown. Remove from oven and let cool at least 10 mins.
Layer 2 – Chocolate Ganache
- Place the chocolate, butter, and salt in a large bowl. Set aside.
- In a small pan, bring the heavy cream to a simmer. Pour the heavy cream over the chocolate and wait 4-5 mins. Once the chocolate has melted, use a whisk to mix together until well-combined. Immediately pour ganache into the cooled Pretzel Crust inside the springform pan.
- Cover pan and chill for ~2 hrs.
Layer 3 – Chocolate Cream Cheese Whip
- In a large bowl, add cocoa powder and cinnamon. Stir in ~3 Tbsp of heavy cream to form a loose paste.
- Add cream cheese to bowl and beat it with an electric mixer for ~30 seconds. Add sugar, salt, and vanilla then continue beating until well-combined.
- While mixer is still beating, slowly drizzle remaining cream down the side of the bowl into the mixture (this prevents heavy splashing). Continue beating until mixture is fully integrated and has formed stiff speaks.
- Take springform pan out of refrigerator and top evenly with all of Chocolate Cream Cheese Whip. Return pan to fridge for at least 4 hours before serving (overnight is best).
Mexican Hot Chocolate Pie
- When ready to serve, open the ring of the springform pan and remove it.
- Drizzle generously with chocolate sauce all over top of pie, then garnish middle of pie with pretzel mixture (to taste). You’ll have a good amount of pretzel mixture left over to garnish with individual slices if you’d like. Slice pie into 8 pieces. Serve immediately. Enjoy!
PAIRINGS:
Mexican Hot Chocolate Pie
Tawny Port
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